Overnight 1:5:5 Sourdough Starter Feeding Ratio to Build 40g (10 - 12 hrs Peak Window)
High-dilution overnight levain math to build 40g of sweet, de-acidified starter (100% Liquid) with zero morning collapse.
There are exactly 11 parts in a 1:5:5 feed. At 40g that is 3.6g per part — 4g of it is the seed culture you already own, 18g is new flour and 18g is water. Expect a 10 - 12 hrs window to full dome at 75°F. The zero-discard version builds 60g (5g / 27g / 28g) so 20g always survives in the jar. Suits Standard 12-hour overnight sweet-spot build.
- Exact 40g Build
- 4g : 18g : 18gStarter : Flour : Water (1:5:5)
- 40g + 20g Jar Reserve
- 5g : 27g : 28gBuilds 60g total (0g discard waste)
- Estimated Peak Window
- 10 - 12 hrsAt 74°F–76°F (23.5°C–24.5°C)
- Levain Hydration
- 100%Standard 12-hour overnight sweet-spot build
Gram-by-Gram 1:5:5 Levain Breakdown for 40g (100% Liquid)
Peak ripening estimates assume a 75°F kitchen and 23°C room; colder kitchens need roughly 3.8% more time per degree.
| Build This Much | Seed (1 Part) | Flour (5 Parts) | Water (5 Parts) | Ripening Time |
|---|---|---|---|---|
| 40g 1:5:5 levain [Anchor] | 4g seed culture | 18g flour | 18g water | peak 10 - 12 hrs |
| 50g 1:5:5 levain Down 10g | 5g seed culture | 23g flour | 22g water | peak 10 - 12 hrs |
| 30g 1:5:5 levain Up 10g | 3g seed culture | 14g flour | 13g water | peak 10 - 12 hrs |
| 60g 1:5:5 levain Down 20g | 5g seed culture | 27g flour | 28g water | peak 10 - 12 hrs |
| 20g 1:5:5 levain Up 20g | 2g seed culture | 9g flour | 9g water | peak 10 - 12 hrs |
Interactive Starter Feeding Ratio × Target Weight Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
De-Acidifying Your Culture: Why High-Ratio 1:5:5 Feeds Maximize Oven Spring (40g Build)
A 1:5:5 feed at 40g is really a statement about how much acid you want to inherit. At 1:5:5, the 3.6g-per-part arithmetic places 4g of already-acidified culture into 18g of virgin flour plus 18g of water, and that dilution ratio governs the final pH of your levain.
The practical limit of a 1:5:5 feed is handling, not biology. At 100% Liquid the 18g of water against 18g of flour produces a thick paste that clings to a spoon; at 1:1:1 it is a pourable batter. Choose the ratio that suits how you actually stir, not the one that sounds most professional.
Zero-Discard Scraping Method for 40g Levain (1:5:5)
- Feed at the Right Moment: For standard 12-hour overnight sweet-spot build, begin the 1:5:5 feed 10 - 12 hrs before you plan to mix dough.
- Mix 5g Seed, 27g Flour, 28g Water: Combine everything in the jar and swirl until the flour is fully hydrated.
- Cover and Rest (10 - 12 hrs): Keep the jar at 75°F, ideally inside a proofing box, until the culture peaks.
- Use 40g and Keep 20g: The sourdough culture goes into your dough at full stretch; the reserve becomes the next cycle's 1:5:5 seed.
Frequently Asked Questions for This Starter Feeding Ratio × Target Weight Spec
Does the 40g figure include the jar remnants?
No. 40g is the usable sourdough culture you take out of the jar; the jar build is 60g so that 20g of culture always survives the transfer.
Can I still make 40g if I only have 20g of starter?
Feed 20g of seed with 18g flour and 18g water, then treat the resulting 56g of sourdough culture as your starter instead.
What flour should I use for a 40g 1:5:5 levain?
A 12%+ protein bread flour for the 18g of flour gives a strong levain; adding whole wheat or rye at 20% of that weight speeds it up and adds pleasant acidity.